Chicken Tortilla Soup

I’ve been making this soup for years and just recently wrote down the ingredients and measurements so that I could post it here.  For entertaining, it is fun to set out lots of toppings…cheese, sour cream, fresh diced tomatoes, green onions, and fried tortilla strips.  But even on a busy weeknight, I take the time to make the tortilla strips because my whole family would be terribly disappointed if I didn’t.

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1 tablespoon olive oil
1 1/2 cup chopped onion
1 cup chopped carrot
1 can petite diced tomatoes with juice (14.5 oz)
2 cups Spicy V-8 juice
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon dried oregano
1 rotisserie chicken, meat removed and cut into bite sized pieces
4 cups lower sodium chicken broth (I like Swanson’s or College Inn)
3/4 cup frozen corn kernels
1 can black beans, drained and rinsed
salt and pepper, if necessary
fresh corn tortillas, cut into 1/4 inch strips
vegetable oil for frying
Optional toppings:
shredded cheese for garnish (I like Colby/Jack)
chopped fresh green onions
sour cream
chopped fresh cherry tomatoes
For the soup:
Heat the olive oil in a large heavy soup pot over medium heat.  Add onion and carrot and saute for several minutes, until onion softens and just start to color.  Add the next 9 ingredients (everything but the black beans) and bring to a simmer. Simmer covered for 20 minutes then add the rinsed black beans and simmer 5 more minutes.  Taste and adjust seasonings.  Serves 6.
For the tortilla strips:
Prepare several layers of paper towels for draining the strips.  Heat 2-3 inches of vegetable oil in a deep skillet or sauce pan over high heat.  Test to see if the oil is ready by frying one tortilla strip.  It should sizzle immediately and turn golden brown in just a matter of seconds.  Depending on the size of you pan and the amount of strips you are planning to fry, you may have to do this in several batches.  Toss the tortilla strips constantly while frying to brown them evenly and don’t walk away for even a minute as they can quickly burn.  Remove to paper towels to drain, sprinkle lightly with salt while they are hot, then let them cool completely.  Most importantly, make more than you think you will need because while they are excellent on the soup, they are also just a yummy nibble.  They keep well in a zip lock baggie.
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